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Wort Boiling
| The purpose of the boiling is To stabilize enzymatically and microbiologically must, to look for the coagulation of proteins. The destruction of enzymes is made to avoid that they continue unfolding throughout the fermentation, the amylases could continue unfolding dextrins and these would be transformed entirely into alcohol. The sterilization of must is obtained by simple boiling, because its reaction is slightly acid. The coagulation of the proteinic matters must become best the possible thing, because if subsists in must they would cause problems in the fermentation and causing turbiedad in the prepared beer easily. The sterilization and the destruction of enzymes it is easy to make, a quarter of an hour of boiling is generally sufficient. The protein coagulation is much more difficult, is made by stages, first is the denaturation that consists of the rupture of hydrogen bridges in the protein molecule, happening of the hydrated state to the dehydrated one, staying in suspension solely by its electrical charge; after denaturation the coagulation by grouping of dehydrated micelios takes place itself; it is here where the PH plays the most important role because the coagulation will be efficient if it is made in the iso-electric point; as they exist many proteins in must have been decided on PH 5,3 like advisable him but. The violence of the boiling also influences in the coagulation more not in the denaturation. During the boiling. The coloration also increases mainly by the formation of melanoidinas, also by tannin oxidation, these two reactions are favored by the high PH. Finally throughout the boiling reducing products form that contribute to the quality and stability of beer. | |
| The Hoping of must is made traditionally during this operation, that is to say, in paila of boiling. The bitterness is obtained by isomerización of acids and lúpulo; this isomerización incomplete must mainly to the PH of must, the optimal PH of isomerización is 9. Since it has been seen lupulonas and humulonas in lúpulo exist many; each one of these compounds will donate its respective isomer; the set is known as isohumulonas because they are essentially who donate the wished bitterness. |
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